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Greek Style Spaghetti and Meatballs

October 3, 2010
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Greek Style Meatballs My daughter claimed these were the best meatballs I have ever made. After a compliment like that- I had to share the recipe.

I started the meatballs with my usual ground turkey meat. Any meat can be used buy I prefer turkey as it is healthier with less calories.

I wanted to make Greek style meatballs so I thought of fresh oregano and feta cheese. Garlic, shallots and parsley made them even better.

I soaked some panko crumbs in milk and added the mixture to the meat. It makes the meatballs very soft and delicious. The last thing was crumbled feta- it has great a great salty flavor.

I think the key is the homemade tomato sauce. I cooked the meatballs in the delicious sauce and served them with some yummy flavored spaghetti.

All in all it was a great meal- with a green salad and red wine on the side. Try these Greek style meatballs soon….

  • 1 pound ground turkey (dark meat)
  • 1 medium shallot, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh oregano
  • ½ cup parsley, chopped

Add the shallot, garlic, oregano and parsley into a food processor and process till smooth.
Take the mixture out into a medium bowl.

  • ½ cup panko crumbs
  • ¼ cup milk

Soak the breadcrumbs in the milk for 15 minutes.

  • 1 egg
  • ½ cup feta, crumbled
  • 2 teaspoons salt

Add the soaked breadcrumbs, egg, cheese, and salt into the shallot mixture. Mix well and add to the ground turkey. Mix with both hands. Keep aside.

Marinara Sauce

  • 1 can (28 oz) cherry tomatoes (or any other)- put through the food mill
  • 1 small yellow onion, grated
  • 2 garlic cloves, grated
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 tablespoons extra virgin olive oil
  • Salt
  • A pinch of sugar

Heat a heavy, wide saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce, thyme, basil, salt and sugar. Mix well and bring to a boil. Lower the heat and cook for at least 20 minutes.

In the meantime form meatballs (the mixture makes about 14 meatballs). Drop the meatballs into the simmering sauce as you form them. Once all the meatballs are in the saucepan, simmer covered for 15 minutes. Check for seasonings and serve with spaghetti.

  • 1/2 pound spaghetti, cooked al dente
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried basil
  • 2 teaspoons salt

Once the pasta is done, drain it well and place it back into the pan. Add the oil, basil and salt. Mix well and keep ready for the meatballs.

Serve the meatballs on top of the seasoned spaghetti.

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2 Comments
October 4, 2010 at 8:31 PM

These look great! I’m starving and totally want a bowl 🙂

Shirley
October 5, 2010 at 9:18 PM

Feta in the meatballs — what a great idea! Can’t wait to try this recipe.

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